6 cups torn
1 large tomato, cut into
1 small onion, sliced
and separated into rings
1/2 cup crumbled feta
2/3 cup pitted ripe
1/3 cup olive oil
1/4 cup cider vinegar
1 tablespoon minced
1/2 teaspoon dried
salt and pepper to taste
In a large salad bowl, combine the romaine,
tomato, onion, feta cheese and olives.
In a jar with a tight-fitting lid, combine
the remaining ingredients; shake well.
Drizzle over salad and toss to coat.
Caesar Chicken Potato Salad
4 cups quartered small
white or red potatoes
3/4 pound boneless
skinless chicken breasts, cubed
1 tablespoon vegetable
1 package (10 ounces)
mixed salad greens
1 small red onion,
sliced and separated into rings
3/4 cup creamy Caesar
1/3 cup croutons
2 tablespoons shredded
Place potatoes in a large saucepan and cover
Bring to a boil.
Reduce heat; cover and cook for 15 to 20 minutes
or until tender.
In a skillet, saute chicken in oil for 5 to 10
until juices run clear.
Chop chicken in bite size pieces and add to
Place greens and onion in a serving bowl.
Top with potato and chicken mixture.
Drizzle with dressing; toss to coat.
Sprinkle with croutons and Parmesan cheese.
3/4 cup pineapple
tidbits with juice
6 to 8 cups torn salad
1 cup (4 ounces)
shredded cheddar cheese
1/2 cup mayonnaise
1 tablespoon granulated
Drain pineapple, reserving 1 tablespoon
In a large bowl, combine the greens,
pineapple and cheese.
In a small bowl, whisk the mayonnaise, sugar
and reserved pineapple juice.
Pour over salad; toss to coat.
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